Triple Chocolate Cheesecake

I made this Triple Chocolate Cheesecake for a Valentines get together of our quilting guild.  I had to make chocolate as we met last on Valentines Day.  Me and the other ladies had chocolate and heart shaped pretties on our mind as well.  You should have seen the spread and silly me I did not get a pic.  What I can share with you is a picture of the last remaining piece that I went home with and the recipe.  The recipe being the main thing as you now can taste this lusciousness for yourself.

Please bear with me if I have not been commenting on blogs because I still have an issue with logging onto them.  I can look at pics but I am unable to leave comments or frankly do anything on blogger like docs.  Eventually, I will figure it out.



Triple Chocolate Cheesecake
adapted from this recipe at Pink Parsley

Crust:

1 1/2 cups chocolate cookie crumbs
1/3 cup butter, melted

Cake:

4 (8-ounce) packages of cream cheese, softened to room temperature
2 1/2 Tbs all-purpose flour
scant 1/4 tsp salt
4 eggs
1 1/2 cups sugar
7 oz semisweet chocolate, chopped and melted
1 heaping cup mini semisweet chocolate chips

Preheat oven to 350 degrees F. For the crust: Combine crumbs and butter. Press on the bottom and up the sides a little of a 9-inch spring form pan.

For the cheesecake: Beat cream cheese until smooth. Add flour and salt. Gradually beat in sugar. Add eggs one at a time, beating after each addition. Add melted chocolate. Stir in chocolate chips.

Pour mixture into prepared crumb crust. Bake at 450 degrees F for 10 to 12 minutes. Reduce heat to 300 degrees and bake 40-50 minutes longer, or until filling is barely set in middle. Remove from oven and let stand at room temperature 1 hour. Then refrigerate for several hours or overnight.